Description

These crispy and flavorful salmon cakes are easy to make and perfect for a quick dinner or appetizer. Whether using fresh or canned salmon, this recipe ensures a delicious and satisfying meal with a golden, crunchy exterior and a tender, flaky inside.

Ingredients

Scale

1 lb salmon (fresh, cooked & flaked, or canned, drained)
2 eggs
½ cup breadcrumbs (or panko for extra crispiness)
¼ cup onion (finely chopped)
2 cloves garlic (minced)
2 tbsp fresh parsley (chopped)
1 tbsp fresh dill (optional, for extra flavor)
1 tbsp lemon juice
1 tsp lemon zest
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)
1 tbsp Dijon mustard (optional, for added depth)
1–2 tbsp mayonnaise (if needed for moisture)
2 tbsp oil (for frying, if pan-frying)

Instructions

Step 1: Prepare the Salmon

If using fresh salmon, cook it by baking, grilling, or pan-searing. Let it cool, then flake it into small pieces.
If using canned salmon, drain well and remove any bones or skin if necessary.

Step 2: Mix the Ingredients

In a large bowl, combine salmon, chopped onion, garlic, parsley, dill, lemon juice, lemon zest, salt, pepper, paprika, and mustard.
Add the eggs and breadcrumbs, then mix well until the mixture holds together.
If too dry, add mayonnaise; if too wet, add extra breadcrumbs.

Step 3: Shape the Patties

Divide the mixture into equal portions and form patties about ½-inch thick.
Place them on a plate and refrigerate for 15-20 minutes to firm up (optional but recommended).

Step 4: Cook the Salmon Cakes

Pan-Frying: Heat oil in a skillet over medium heat. Cook patties for 3-4 minutes per side until golden brown and crispy.
Baking: Preheat oven to 400°F (200°C). Place patties on a greased baking sheet and bake for 10-12 minutes, flipping halfway.

Step 5: Serve & Enjoy

Serve warm with a side of salad, rice, or quinoa.
Add a dollop of tartar sauce, aioli, or a squeeze of fresh lemon for extra flavor.

Notes

Make it gluten-free: Use almond flour or gluten-free breadcrumbs.
Make it keto-friendly: Swap breadcrumbs for crushed pork rinds or coconut flour.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
Freezing: Shape raw patties and freeze on a baking sheet. Transfer to a freezer bag once solid. Cook directly from frozen, adding a few extra minutes.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course, Appetizer
Method: Pan-Fried or Baked
Cuisine: American, Seafood

Keywords: salmon cakes, easy salmon patties, crispy salmon cakes, healthy salmon recipe